This recipe is fantastic. I usually use a different recipe to make my gingerbread house, but decided to change it up this year as I've never been thrilled with the other one. I was a little skeptical at first, but I decided to give it a go. I did as others suggested and VERY carefully measured the flour and added it into the pan slowly using a spatula. I wasn't sure from the recipe instructions when to turn off the heat so I waited until I had some of the flour in the pan and mixed in then took the pan off the heat and stirred in the remaining flour. The dough was warm, but not too hot when I went to roll it out. I used my stenciles (cut out form a cereal box) to measure the dough on parchment paper and left it directly on the pan (it's difficult to move the large pieces from a rolling board) then when they came out of the oven, I immediately put the stencil on the still warm dough and used a pizza cutter to cut along the edges that were not straight and uniform any longer, this worked great to give me uniform sides and roof pieces that baked up perfectly flat (unlike my other recipe that would bubble and give a wobbly looking house). I love this icing/cement recipe too, I only made half and put it into my mechanical icing piper and it is still not cement hard! Makes it perfect for sticking pieces onto the house and decorating!! thanks!
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This recipe is fantastic. I usually use a different recipe to make my gingerbread house, but...